Kale and Sweet Potato–Stuffed Vegan Ravioli Recipe - Forks Over Knives

Ingredients

• 1 cup whole spelt flour, plus more for dusting
• 2 tablespoons potato flour
• 1 teaspoon sea salt, plus more to taste
• ½ cup unsweetened, unflavored plant-based milk
• 1 cup finely chopped onion
• 1 lb. sweet potato, peeled and cut into ½-inch dice (2 cups)
• 6 cloves garlic, minced
• 1 teaspoon dried rosemary, crushed
• 2 cups finely chopped fresh kale leaves, ribs removed
• 1 tablespoon nutritional yeast
• Freshly ground black pepper, to taste
• 2 tablespoons potato starch or cornstarch
• 4 cups purchased oil-free marinara sauce, warmed